Physicochemical Properties of Enzymatically Produced Palm‐Oil‐Based Cocoa Butter Substitute (CBS) With Cocoa Butter Mixture
Author:
Affiliation:
1. School of ScienceMonash University Malaysia47500 Bandar SunwaySelangor D.E.Malaysia
2. Faculty of Food Science and TechnologyDepartment of Food TechnologyUniversiti Putra Malaysia43400 UPM SerdangSelangor D.E.Malaysia
Funder
Fundamental research grant scheme
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201700205
Reference36 articles.
1. Evaluation of high oleic-high stearic sunflower hard stearins for cocoa butter equivalent formulation
2. Enzymatic synthesis of cocoa butter analog through interesterification of lard and tristearin in supercritical carbon dioxide by lipase
3. Short spacings and polymorphic forms of natural and commercial solid fats: A review
4. Fats for confectionery coatings and fillings
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